Ingredients

2 (6 ounce) halibut fillets
Salt
Freshly ground black pepper
Pinch of red pepper flakes (optional)
1 Tablespoon extra-virgin olive oil
1/2 lemon, juiced

For the roasted tomato-jalapeño salsa:

1 pint cherry tomatoes, halved
2 garlic cloves, peeled and sliced
1 to 2 jalapeños, diced (depending on how spicy you want it)
1/2 medium-sized onion, thinly sliced
1 Tablespoon extra-virgin olive oil
Salt
Freshly ground black pepper
1 Teaspoon fresh lemon juice
2 Tablespoons parsley, chopped

Directions

Step 1: Pat dry 2 (6 ounce) halibut fillets. Season on both sides with salt, freshly ground black pepper and a pinch of red pepper flakes (optional).

Step 2: To a pan over medium-high heat, add 1 tablespoon olive oil, then the fish fillets. Cook for 3 to 4 minutes, then turn the fish and cook 3 to 4 more minutes, until opaque and internal temperature reaches 135 F.

Step 3: Squeeze the juice of 1/2 a lemon over fish once it is cooked. Serve with roasted tomato and jalapeño salsa (recipe follows) and fresh lemon wedges, if desired.

For the roasted tomato-jalapeño salsa:

Step 1: Heat the oven to 425 F.

Step 2: In a bowl, combine 1 pint halved cherry tomatoes, 2 peeled and sliced garlic cloves, 1 to 2 diced jalapeños, 1/2 medium onion (thinly-sliced), 1 tablespoon extra-virgin olive oil and salt and pepper to taste. Toss together.

Step 3: Place mixture on an aluminum-covered baking sheet or roasting pan. Cook for about 15 minutes, stirring once.

Step 4: Remove from the oven. Toss with 1 teaspoon fresh lemon juice and 2 tablespoons chopped parsley. Serve immediately with halibut. Makes 1 1/2 cups.

Quickly-Cooked Halibut With Roasted Tomato Jalapeño Salsa

Ingredients

For the roasted tomato-jalapeño salsa:

Directions

For the roasted tomato-jalapeño salsa: